pressure_cooker_pulled_pork

pressure_cooker_pulled_pork.txt

Head of garlic, smashed (don't bother to mince)
3 onions, very roughly cut (they will dissolve)

1-2 cups of beef/chicken broth, water, light-tasting beer (no hops, no porters), or a mix.

1 tbsp each:
whole cumin
whole fennel 
whole coriander
chili powder
onion powder
paprika

black pepper to taste
1-2 tbsp of kosher salt (no more! otherwise the reduction will be too salty!)
2 bay leaves

8lb boston butt of pork

1-2 tbsp apple cider vinegar




Cut pork into large sized pieces.  Season with dry spices.

Brown meat in a little bit of bacon fat or oil.  Get each side, don't crowd the meat. Set aside.

When done browning, add onion, a pinch of salt, and deglaze.  Add garlic after.

Add liquid, deglaze again.  Add pork back with bay leaves, and cook for 1.5 hours.

Remove pork, and separate liquid, getting rid of fat (as much as possible... use a ladle and
submerge the edge by a millimeter).  Reduce liquid by 1/2.  Add vinegar to taste.

Pour back over pork, let it absorb.  Serve.